Panang curry or penang curry is a richly flavored sweet and spicy curry that goes best with jasmine rice and a few crisp veggies like cucumber or egg plant and tomatoes on the side. This penang curry is a slightly different adaptation of the original recipe.
Penang curry paste
1⁄2 Cup (8 tbs) (Bell Peppers)
1 1⁄2 Tablespoon
2 Teaspoon (0.5 Cube)
1 Tablespoon (When Chopped)
Start with a hot wok and add half of the coconut milk.
Bring to boil and stir simmer until the liquid reduces and the coconut oil separates
Add Panang curry paste and stir in until you get a lovely aroma.
Add the beef and continue stirring until the beef is half cooked
Now add the fish sauce, palm sugar and chicken stock.
Stir until it is completely mixed 1/2 a minute
Now add the rest of the coconut milk saving a couple of tablespoons for the end.
DO not stir until after it has boiled; and then stir occasionally for about 5 minutes still on full heat.
Check if the meat is cooked and tender and add the sweet and Thai chilies and 90% of the chopped Kaffir lime leaves.
Boil for a further 1-2 minutes.
Here’s a Thai style beef curry that is easy to make and would be a perfect treat! You can recreate Thai dishes at home kitchen without frequenting any restaurant and make this wonderful dish that you would remember for long. You’ll enjoy this dish with zest!